No-Knead English Muffin Loaves
Tender yeasty English muffin loaves baked in your own kitchen!
In a small bowl dissolve yeast and sugar in warm water.
Let stand until creamy about 10 minutes.
In a large bowl combine the yeast mixture with warm milk 3 cups flour salt and baking soda; stir well to combine.
Stir in the remaining flour 1 cup at a time until a stiff batter is formed.
Spoon batter into two lightly greased 9×5 inch loaf pans that have each been sprinkled with 1 tablespoon cornmeal.
Cover and let rise in a warm place until doubled in size about 45 minutes.
Preheat an oven to 400 degrees F (200 degrees C).